Exploring the potential of potato products: Puree and cellulose nanofibers, to improve the nutritional value of mayonnaise
Xiaowen Liu, Hongnan Sun, Taihua Mu, Nathalie Gontard
Topics & Concepts
Food scienceCelluloseNanofiberChemistryValue (mathematics)MathematicsMaterials scienceOrganic chemistryNanotechnologyStatisticsAdvanced Cellulose Research StudiesNanocomposite Films for Food PackagingElectrospun Nanofibers in Biomedical Applications